How to Make Savory Tart Dough for a Rustic Tart / Galette / Crostata
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Most of the trick to making successful tart dough is simply in the bravery. But cold butter, ice water, and a light touch don’t hurt.
The proof is in the produce
Look, I’ve been a little gun-shy about the arrival of spring this year. That’s understandable, right? Our kids’ 8th grade trip to Washington D.C. got snowed out at the end of March, and April had a STRONG game in the resting bitch face department. But today is May 9, which is practically mid-May. And although there were gusts of frigid wind and some weird fog coming off the ocean way too late in the morning for such things, I’m gonna go ahead and call it. It’s spring, motherfuckers.
The proof is in the produce.
Whistle a happy tune
Okay, maybe some of the asparagus and strawberries are still coming to the northeastern U.S. from Mexico and Bolivia what have you, but I’m looking the other way and whistling a happy tune and being glad that it exists at all.
Here’s the real point: where there’s produce, will eventually be a little too much produce. An overeager buyer at the season’s first farmers’ market. A week whose busy-ness escalates, taking you by surprise. Whatever.
Shovel that extra produce into a crust and bake it. That would make a decent insult, but it makes an even better suggestion. Just sayin.
Protips for Making Savory Tart Dough
Use half all-purpose flour, half whole-wheat pastry flour for a nice combination of tenderness and flavor.
Use a food processor to keep things quick and easy.
Start with cold butter and ice water.
For the flakiest crust, don’t over-mix the dough, either in the food processor or by hand. Quit while you’re ahead and there are still some pea-sized pieces of butter in the mix. As long as the dough holds together when you pinch it, you’re good.
But most importantly, don’t stress about any of this. It’s spring and soon will be summer, and you’re making something whose very name implies imperfection, and ya gotta be chill.
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 16 tablespoons cold salted butter, diced
- 2-4 tablespoons ice water
- Place the flours into the bowl of a food processor fitted with the blade.
- Add the butter and pulse until the mixture resembles coarse sand with some larger pea-sized pieces.
- Add 2 tablespoons of the water and process for a moment.
- Test to see if the dough holds together when you squeeze a bit with your hand. If not, add the remaining water and process again.
- Use your hands to quickly form the dough into a ball. Then flatten into a disk between two approximately 14-inch square pieces of parchment paper.
- Wrap in the parchment and refrigerate for at least an hour (up to 2 days) before proceeding.
- Remove dough from fridge about 20 minutes before you want to roll it out. Usually it's fine to pull the dough from the fridge when you start to gather the ingredients for your tart filling.
- Sprinkle a little bit of flour on each side of the dough and then replace the parchment. Using a rolling pin and turning the dough a quarter-turn clockwise every so often, roll the dough out between the parchment into a 14-inch circle (which should be about the same size as the parchment sheets themselves.
- Remove the top sheet of parchment and slide the dough (still on the bottom sheet of parchment) onto a pizza pan or baking sheet.